Recipe courtesy of Mary Sue Milliken and Susan Feniger
4 servings



Heat the oil in a large heavy skillet, over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies. 

Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs. 

Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa, and mashed avocado.


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